Cold beetroot

500 g beet

300 g cucumbers

300 g Potato

200 g sour cream

40 g dill

40 g green onions

40 ml vinegar

4 chicken eggs

1.5 h. l. salt

Beets clean, for making better use young beets.

Boil the eggs separately and jacket potatoes.

Raw beets cut into small cubes, place in a saucepan, add 300 ml of water, add lemon juice or vinegar.

Boil the beets over medium heat, cover the pan with a lid until tender, then add salt and 1.5-2 liters of water, clean cool.

Cucumbers cut into small cubes, slice the potatoes as well.

Chop the eggs, add them together with cucumbers and potatoes beets.

Finely chop the herbs, grind it, add salt in a mortar, then put in the soup and leave the beetroot in the cold for 30 minutes.

Served cold beetroot soup with fresh herbs and sour cream.